Lemongrass Baked Pork Neck
1.
Clean and drain the pork neck meat, marinate with chicken juice, lemongrass powder, southern ginger slices, and garlic slices for more than 2 hours. Before roasting, the room temperature will warm up. Pick out the southern ginger and garlic slices for later use.
2.
150 degrees, timing for 20 minutes, at 5 minutes, spread the marinated pork neck on a plate and put it into the oven for the first roast. Time is up, take it out and slice it.
3.
Place the sliced pork neck in a baking tray at 250 degrees Celsius for 15 minutes. After 5 minutes, put it in the oven for the second roast. Once the time is up, you can take it out and put it out.
Tips:
☞The marinated chicken juice is just to make it easier to absorb. If you don't prepare it, you can use chicken powder.
☞Lemongrass powder and chicken broth (chicken powder) are essential. There is no southern ginger and garlic slices, so you can leave them alone, just a little less flavor. Lemongrass is the highlight, but it shouldn't be too much. The specific amount depends on the size of the meat. It cannot be generalized.
☞It should be marinated for at least two hours. Anyway, I marinated it one night in advance and put it in the refrigerator with a lid.
☞The method of cutting pork neck meat, I uploaded the picture, can you see it? Just tilt the piece, you can see the texture of the meat, it's beautiful, isn't it? (This must be said, you need to use a fork to hold the meat, it's just baked, it's very hot! Don't ask me why I know 🙄)
☞The marinated meat can be roasted in the oven, charcoal grilled, or fried in a pan. After roasting, it is delicious to eat directly, it is also delicious to dip it in Thai chutney, or it is also delicious to cook some barbecue sauce.
